Mastering the Art of Cooking Filet Mignon on a BBQ: A Comprehensive Guide

Cooking the perfect filet mignon on a BBQ can be a challenging but rewarding experience. This guide will walk you through the steps to prepare and cook this tender and flavorful cut of meat, ensuring you achieve a mouthwatering result every time.

Preparation

The key to a delicious filet mignon lies in its thickness and preparation techniques. It is essential to choose a thick cut of meat, ideally between 2 to 3 inches (5.1 to 7.6 cm) thick. A thicker cut allows you to develop a crispy crust on the outside while retaining the juicy, medium-rare interior.

Thick Cut of Meat

Go to your local butcher and ask them to cut the filet from the tenderloin. This ensures freshness and allows you to specify the thickness, supporting your local community rather than large supermarket chains.

Avoid Rubs and Marinades

Filet mignon is best enjoyed in its simplest form. Resist the temptation to use additional rubs or marinades. While some recipes advocate for these, they can alter the delicate flavor of the meat. All you need is a sprinkle of salt and pepper for the best taste and texture.

Salt the Filet Correctly

Decide when to salt your filet - before or after grilling. Most chefs prefer salting it before grilling, allowing for a longer, more effective process. Salt the filet at least 40 minutes to an hour before grilling to allow the moisture to redistribute (osmosis), resulting in tender, flavorful meat.

Wait for Room Temperature

Allow the filet to come to room temperature before cooking. This ensures even cooking and prevents the outer part from charring while the inside remains cold. This step significantly improves cooking quality and the overall taste of the meat.

Cooking

Charcoal or Gas Grill

Opt for a lump charcoal grill over briquettes or gas grills. Gas grills can impart a gasoline smell to your steak, while lump charcoal burns hotter, providing better control over the cooking process. Ensure the grill is hot enough; if unsure, use a long meat thermometer to check the temperature.

Position Coals

Create a hot side and a cool side in your grill by moving all coals to one half. This allows for the use of indirect heat when needed.

Brush with Oil

Lightly brush the filet with a neutral oil like peanut oil to prevent sticking. Alternatively, olive oil offers a distinct flavor, but use it sparingly (no more than a tablespoon per filet).

High Heat or Low Heat Cooking

There are two main camps when it comes to cooking the filet:

High Heat Sear Method: Cook the filet for 2-5 minutes per side over high heat, which seals in the juices. This method is straightforward and can produce a fine filet mignon. Low Heat Indirect Cooking: Some advocate for a low heat approach to retain more juices, cooking the steak over indirect heat while searing the last bit on the hot side.

Indirect Heat Cooking

Using the indirect heat method, cook the filet for approximately 6-8 minutes on each side, maintaining a temperature of around 130°F to 140°F (54.4°C to 60°C) until it reaches the desired level of doneness (rare, medium-rare, medium, medium-well, or well-done).

Sear on the Direct Heat Side

Once the filet has cooked to the desired internal temperature, transfer it to the hotter side of the grill for a final sear. Use tongs to flip and sear both sides until slightly charred.

Cooking Time and Resting

Remove the filet when its internal temperature is 5°F away from the desired level of doneness. Let the filet rest for 5 to 10 minutes. This period allows the juices to redistribute and the meat to relax, resulting in a more tender and flavorful steak.

Serving

Pepper the filet generously right before serving, as pepper can burn during grilling. Enjoy each tender and succulent bite, savoring the distinct flavor of the perfectly cooked filet mignon.